Overnight With Michael Mclaren

Clinton is joined by Sarah Boorer, Communications professional &  CWA award-winning cook, to look at the world of baked goods, delicious treats and  easyrecipes. This week Sarah makes a 20-minute Thai chicken satay curry (recipe courtesy recipetineats.com) Ingredients270ml full-fat coconut milk2 tbsp canola oil120g green beans, trimmed then halved120g cherry tomatoes, halved SATAY CHICKEN500g chicken thigh fillets, cut into 2.5cm cubes1 tbsp curry powder (any brand is fine)1 tsp white sugar½ tsp cooking salt2 tsp red curry pasteTHAI PEANUT SAUCE120g (½ cup) natural peanut butter, smooth1½ tbsp caster sugar2 tsp curry powder¾ tsp cooking salt¼ tsp chilli or cayenne powder, optional2 tbsp apple cider vinegar1½ tbsp red curry paste2 tsp dark soy sauce1¼ cups water MethodStep 1Put satay chicken ingredients in a bowl with ¼ cup of coconut milk. Mix to coat, thenset aside.Step 2Place all the peanut sauce ingredients, except water, in a separate bowl and whiskto combine. Add water and remaining coconut milk. Whi